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Until Spring finally decides to arrive, I am still enjoying some hearty soups. This is my attempt to recreate the amazing parsnip and pear soup with crispy quinoa I had as part of the vegan tasting menu at Olo Garden, (read all about it here). I am not going to say this is as good as Olo’s soup, but it is super tasty. Sweet roasted parsnip and shallots, with tangy pear puree and nutty toasted quinoa for texture. I prefer this soup nice and thick, but feel free to add some extra stock or water to thin it down.

2 large ripe pears, peeled, cored and sliced, reserve a few pear slices for decoration

2 tbsp puffed quinoa

a small bunch of fresh sage to serve

Preheat the oven to 200 degrees c.

Toss the parsnips and shallots in a the olive oil and season well. Tip into a roasting tray and cover with foil. Roast in the oven for 25 minutes. Remove the foil and roast for a further 15 minutes until golden. Set to one side to cool.

Meanwhile put the pears in a small pan with a drop of water. Simmer over a low heat until the pears break down into a puree. Set to one side.

In a dry pan, toast the puffed quinoa, until golden and crispy. Tip onto a plate until ready to serve.

Blend the roasted parsnip and shallots with the vegetable stock. If you prefer a thick soup, like me, you may not need all the stock. Check the seasoning and reheat.

Serve the soup in a shallow bowl with a spoonful of the pear puree, topped with a couple of pear slices, a sprinkling of the toasted quinoa and a little chopped fresh sage